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On The Rocks

729 Mill Street, Calabogie ON K0J 1H0 · Restaurant

4 inspections

  1. Required

    4 infractions

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • The floors of every room must be kept clean and in good repair.
    • Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
      • Protect the food premise against the entry of pests.
      • Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
      • Maintain and retain records for at least one year of all pest control measures that are undertaken in the premise.
    • Multi-service articles shall be cleaned and sanitized after each use
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  2. Required

    6 infractions

    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain food handling room in a sanitary condition
    • Multi-service articles shall be cleaned and sanitized after each use
      • Ensure multi-service articles are cleaned and sanitized after each use.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Provide sufficient detergent or chemicals for washing or sanitizing.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
  3. Required

    8 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Thaw all potentially hazardous foods at a temperature of 4°C (40°F) or less
    • Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
      • Keep floor or floor coverings tight, smooth and non-absorbent.
      • The floors of every room must be kept clean and in good repair.
    • General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
      • Maintain the food premise in a clean and sanitary manner
      • Maintain food handling room in a sanitary condition
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Multi-service articles shall be cleaned and sanitized after each use
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Provide sufficient detergent or chemicals for washing or sanitizing.
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
  4. Required

    3 infractions

    • Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
      • Maintain walls in good repair in food-handling room
    • Handwashing stations used only for the washing of employee hands
      • Ensure handwashing station is used only for handwashing.
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.